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Low Carb Taco Soup

Low carb taco soup with a rich, spiced broth made in one pot, using cauliflower florets instead of beans. Ground beef simmers until the cauliflower turns tender, then the bowl is finished with sour cream, cheddar, and avocado.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 garlic, minced
  • 2 cup cauliflower florets, small optional bean substitute
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
  • 2 tbsp taco seasoning or homemade: cumin, chili powder, garlic powder, paprika, salt
  • 1 tsp cumin for homemade taco seasoning
  • 1 tsp chili powder for homemade taco seasoning
  • 0.5 tsp smoked paprika
Toppings
  • 0.25 cup sour cream
  • 0.25 cup shredded cheddar
  • 0.5 avocado
  • 0.5 jalapeños
  • 0.25 cup cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup base
  1. Brown the ground beef in a large pot over medium-high heat until cooked through, then drain excess fat. Visual cue: the beef should look no longer pink.
  2. Sauté the diced onion and diced green bell pepper for 4 minutes until softened, then add the minced garlic and cook 1 minute. Visual cue: the onion should look translucent and the garlic fragrant.
  3. Stir in the taco seasoning, cumin, chili powder, and smoked paprika, cooking for 1 minute to bloom the spices. Visual cue: the mixture should look slightly darker and smell fragrant.
Simmer until tender
  1. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower (if using) to the pot and bring to a boil. Visual cue: bubbles should actively break across the surface.
  2. Simmer for 18-20 minutes, until the cauliflower is tender. Visual cue: the cauliflower should pierce easily with a fork.
Season and serve
  1. Season to taste with salt and pepper. Visual cue: flavors should be balanced after a quick taste test.
  2. Serve hot and top each bowl with sour cream, shredded cheddar, avocado, jalapeños, and cilantro. Visual cue: toppings should sit clearly on top of the broth.

Notes

For the best texture, simmer gently so the broth stays rich and the cauliflower doesn’t get mushy. Store leftovers in the refrigerator up to 4 days; reheat on the stovetop or in the microwave. Freezing is not recommended because cauliflower can soften further. If you want a dairy-free version, use olive-oil based yogurt or omit sour cream and cheddar (add extra avocado for creaminess).